Tag: Salad

Chicken salad: 10 tasty recipes – Italian Cuisine

THE'chicken salad it is a fresh and tasty dish typical of the summer. It can be served as a tasty appetizer, second cold or a decidedly light single dish: everything depends on ingredients with which it is prepared.
The chicken cut normally used is the breast, the leanest, very digestible and versatile. It is appreciated for its nutritional properties and is easy to cook.

Whether you are looking for traditional recipe or want to discover new, tasty ideas, Salt and pepper has selected for you the top ten of best insala recipes from chicken.

Try the strong taste ofchicken salad with tzatziki sauce: only 150 calories per second of Greek inspiration with all the flavor and beneficial properties of yogurt. The tzatziki sauce is based on cucumber, garlic and yogurt, easy to prepare and ready in a moment, excellent to accompany meat, fish and vegetables, typical of Greek cuisine and widespread in the southern Balkans.

Or focus on the freshness of theexotic chicken and fruit salad: add dehydrated mango, papaya, pineapple and ginger to the meat and create an original variant of the classic chicken salad, rich in vitamins and low in calories.

Do you want a dish with a delicious traditional flavor? Here is thechicken salad: use the chicken breast to prepare the broth and, once cooked, remove it, let it dry and cool, then cut it into strips. Combine them with onion rings, tomato wedges, sliced celery and black olives.

To be used as a main course or as a main course, the chicken breast with couscous it is an elegant and simple dish: golden slices of chicken breast are served next to zucchini with garden aromas, accompanied by a very aromatic couscous.

For a nice presentation that your guests will like, prepare salad with chicken, mimosa, celery and mayonnaise: it is a flowery and inviting explosion, to be served in glasses. To accompany the white meat of the chicken there are, in addition to vegetables, scented primroses and violets.

If you like a bit unusual combinations, then the meat is combined with the flavors of the sea with l'Chicken, shrimp and avocado salad, a tasty single dish that contains an original mix of ingredients (there are also pineapples and cashews!). The salad is seasoned with an oil emulsion, lime and lemon juice, salt and pepper.

In short, what are you waiting for? Browse the recipes that we offer you and choose the one that's right for you. Each time try a new one. And … enjoy your meal!

Rice salad, Japan style – Italian Cuisine

Poke away, we will eat rice salad this summer, but Japanese. Here is the recipe (very good) of the MU Fish restaurant in Nova Milanese. Easy to do, and sure to succeed.

THE'rice salad it's a great classic, of the gastronomic sadness of our Italian summers. It is the truth, that you try hard and prepare everything from scratch, using the best ingredients, or open a jar of preparation, the result is always tristarello. That may be why the pokè has become depopulated: at the bottom it is cold rice with a sauce on it, but it looks better (at least until you mix it with a spoon to eat it).

The surprise of summer comes from Japan, as an inspiration, even if in reality the idea came to Nova Milanese to chef Jiang del MU Fish restaurant. The philosophy of the restaurant is fusion, just like this rice salad dish that combines oriental techniques with European products, and vice versa. Thus was born a rice salad with cooked sea bass, various fish eggs, raw fish tartare and mushrooms. What can you do at home like this?

Ingredients for two people
500 g of white rice
30 g of sea bass
5 g of chives
Black pepper to taste
Salt to taste
Extra virgin olive oil to taste
15 g of shiitake mushrooms
120 g of tuna tartare
10 g of red prawns
20 g of tobiko (flying fish roe)
10 g of ikura (salmon roe)
10 g of caviar (or lumpfish roe)
2 quail eggs

Preparation
Cook the rice steamed or with the pilaf technique.
Meanwhile, sauté the sea bass with salt, pepper, oil and the mushrooms previously washed and cut into pieces. After cooking, leave to rest. When the rice is ready, let it cool and mix the rice with the sea bass and the mushrooms. Add the tobiko, onion and extra virgin olive oil to taste.
Divide the yolk from the egg white of the quail eggs.
Serve the rice in two dishes and place ikura, caviar, tuna tartare and quail yolks on top.

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Puntarelle Salad Recipe – Italian Cuisine – Italian Cuisine

Ingredients

400 g clean chicory
40 g shelled walnuts
40 g Grana Padano Dop
anchovies in oil
salt
extra virgin olive oil

Duration: 20 min

Level: Easy

Dose: 4 people

For the recipe of chicory salad, cut the puntarelle in half lengthwise and dip them in ice water. Toast the walnuts in a pan for 3-4 minutes, until they begin to brown. Reduce the grain in small flakes. Blend 70 g of anchovy oil with an immersion blender. Season the puntarelle with the anchovy oil, season with salt and place them on the plates, completing them with the toasted walnuts and the parmesan shavings.